📝 About This Recipe
Experience the ultimate culinary paradox: a bird that tastes like the finest premium beef. Ostrich is a lean, ruby-red meat that offers a delicate, buttery texture and a subtly sweet, earthy flavor profile far superior to traditional venison. This recipe elevates the ostrich steak with a glossy red wine reduction and a compound herb butter, ensuring every bite is succulent and sophisticated.
🥗 Ingredients
Main Ingredients
- 2 pieces Ostrich Filet Steaks (approx. 6-8 oz each, at room temperature)
- 1 teaspoon Kosher Salt (to taste)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
Garlic Herb Butter
- 4 tablespoons Unsalted Butter (softened)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Fresh Rosemary (finely chopped)
- 1 teaspoon Fresh Thyme (finely chopped)
Red Wine Reduction
- 1/2 cup Dry Red Wine (such as Cabernet Sauvignon or Syrah)
- 1/2 cup Beef or Game Stock (low sodium)
- 1 small Shallot (finely minced)
- 1 teaspoon Balsamic Vinegar (aged)
- 1 tablespoon Cold Butter (cubed)
👨🍳 Instructions
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1
Remove the ostrich steaks from the refrigerator 30 minutes before cooking to bring them to room temperature; this ensures even cooking throughout the lean meat.
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2
Prepare the garlic herb butter by combining the softened butter, minced garlic, rosemary, and thyme in a small bowl. Mix thoroughly, shape into a small log using plastic wrap, and chill until firm.
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3
Pat the ostrich steaks completely dry with paper towels. Moisture on the surface will prevent a proper crust from forming.
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4
Season the steaks generously on all sides with kosher salt and the coarsely cracked black pepper, pressing the pepper into the meat.
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5
Heat a heavy cast-iron skillet over medium-high heat until it begins to wisps of smoke appear. Add the grapeseed oil and swirl to coat the pan.
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6
Carefully place the steaks in the pan. Sear undisturbed for 3-4 minutes to develop a deep brown crust.
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7
Flip the steaks. Ostrich is extremely lean and is best served medium-rare (internal temperature of 130-135°F). Cook for an additional 2-3 minutes on the second side.
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8
During the last minute of cooking, place a slice of the prepared garlic herb butter on top of each steak, letting it melt and baste the meat.
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9
Transfer the steaks to a warm plate and tent loosely with foil. Let them rest for at least 5-8 minutes to allow the juices to redistribute.
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10
In the same skillet used for the meat, add the minced shallots. Sauté for 1 minute until translucent, scraping up the browned bits (fond) from the bottom of the pan.
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11
Pour in the red wine to deglaze the pan. Let it bubble and reduce by half, about 3 minutes.
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12
Add the stock and balsamic vinegar. Continue to simmer until the sauce is thick enough to coat the back of a spoon.
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13
Remove the pan from heat and whisk in the cold cube of butter. This will give the sauce a professional, glossy finish and a velvety mouthfeel.
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14
Slice the ostrich steaks against the grain into 1/2-inch thick medallions.
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15
Fan the slices on a plate, drizzle generously with the red wine reduction, and serve immediately.
💡 Chef's Tips
Never cook ostrich past medium; because it is so lean, it will become tough and dry if overcooked. Always use a meat thermometer to pull the meat at exactly 130°F, as carry-over cooking will bring it to the perfect 135°F. Resting is non-negotiable—if you cut it too soon, all the delicious juices will run out on the board. If you can't find ostrich, this recipe works beautifully with elk or venison backstrap. Use a high-quality red wine that you would actually enjoy drinking to ensure the sauce has a sophisticated flavor.
🍽️ Serving Suggestions
Pair with a bold South African Pinotage or a deep Cabernet Sauvignon to complement the richness of the meat. Serve alongside creamy garlic mashed potatoes or a silky parsnip purée. Honey-glazed heirloom carrots or roasted asparagus provide a vibrant crunch and sweetness. A simple arugula salad with lemon vinaigrette helps cut through the richness of the red wine sauce. For an authentic touch, serve with a side of savory maize pap or polenta.